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Permalink Reply by R. Justin Shepherd on March 3, 2011 at 6:54pm

Are you using a lighter-roast spro than at your previous store? That could account for a lot of it. 

 

Also, "how's it taste"? The spro, I mean... the brew temp or dosage or any number of things could account for the difference, if all you're judging the shots on is color/time/volume. 

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Permalink Reply by Brady on March 3, 2011 at 7:02pm

You could be facing any number of equipment or coffee related issues here.

 

My initial thought is your coffee - what's going on with your blend? Different coffees will produce different appearance and amount of crema.

 

Next thought - burrs... how old are your new shop's burrs? If they haven't been changed recently, that could definitely be an issue.

 

Though crema is an important part of the espresso experience, taste is more important. Like Justin asked, how does it taste?

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Permalink Reply by Jason Dominy on March 3, 2011 at 7:43pm

I agree with Brady. I'd check those things first. Eliminate as many variables as you can.

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Permalink Reply by Deferio on March 3, 2011 at 8:24pm

you said you are working with a new espresso...but do you know when it was roasted? It sounds like maybe a freshness issue? Then again it may be the origins chosen.

 

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Permalink Reply by Ryan Brown on March 4, 2011 at 6:27am

i agree with Deferio. Usually when there is too much crema at my shop I know that the spro is young, thus when extracted it pulls a lot of gas and you get a thick rich crema with a spotty shot that tastes off and inconsistent. if your espresso is aged properly you will get the right amount of crema for l'art without sacrificing taste on the backside. check it and maybe try to practice with the new brew that may actually be accurate.

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Permalink Reply by Brittany on March 4, 2011 at 8:29am

I've only been there for a few days and I'm picking my bosses brain for some info on the beans. So what I know now... It's a single origin blend. Bright when drawn short, but I find that when I draw it a little longer the bitter brights become more like chocolate bitter, which I like. The beans of the coffee have a shelf life of about 2-3 months and the ones that I see have about 1-2 months until the expiry date. The machine is a good Italian brand but I don't think it's been properly cleaned on a regular basis so when it's slow I focus on that.
The crema is a nice darkish blonde when you give it a swirl in the cup after. And when it's just been pulled theirs nice striping (blonde & brown).

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Permalink Reply by Brady on March 4, 2011 at 10:35am

There's your problem. No question. Mr. Deferio FTW.

 

Coffee for use as espresso has a 2-3 week shelf life from roast date, tops. Weeks, not months.

 

The coffee is absolutely completely and totally dead at 2 months. 

 

Brittany said:

<snip>

The beans of the coffee have a shelf life of about 2-3 months and the ones that I see have about 1-2 months until the expiry date...

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Permalink Reply by Ryan Brown on March 4, 2011 at 1:00pm

dirty equipment + old espresso = not so great shots, long or short.

 

i've always been taught that it's best to use after about 3 days of degas and before you reach 1 week of age. try the fresh stuff and you will be amazed.

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Permalink Reply by Nate Gory on April 2, 2011 at 8:31pm

already a lot of votes for proper aging, and that's completely true. i would say if it's not that, blend would be your culprit...in my experience, unwashed/natural process beans will give you more crema than washed beans...for example, the ethiopia harrar (or yemen mocca sanaani) we throw in to our lighter roast blend lends it a healthy, creamy crema (not to mention lovely flavors)

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